These spicy treats thrived in the heat wave

Jul. 24, 2012

Hot peppers of all types are flooding farmers' markets. / Drew Tarter

Written by

Tammy T. Algood

For The Tennessean

RECIPES AND MORE

Tammy T. Algood is a food marketing specialist and author of “Farm Fresh Southern Cooking” and “The Complete Southern Cookbook.” Reach her at 615-837-5347 or ttalgood@bellsouth.net. For recipes and more, read Tammy’s blog at http://tammyalgood.wordpress.com.

q&a

Question: Anne Wood of Nashville has a problem with single pie crusts that don’t seem to get completely done when baked. “What am I doing wrong?” she asks. Answer: Anne, I have two suggestions for you. First of all, make sure you place the pie in the lower third of the oven rather than the middle or top. If you don’t, the top and edges can brown well before the bottom is done. (Note: you can cover the top and edges loosely with foil if it is browning too quickly). Secondly, in recipes that call for the crust to be baked before filling, prick the bottom with the tines of a fork, then line the dough with a large piece of parchment paper. Fill the center with dry beans or pie weights in order to help the crust bake evenly.

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Botanists refer to them as berries. Horticulturists call them fruits. Most consumers call them vegetables, and when they are dried, they become spices. These are the numerous names we use to talk about peppers that are currently the red hot rage.

I’m on the cutting edge here because it is one of the few items doing well in my garden during this up and down weather pattern. In fact, I have so many that I am giving them away like others ordinarily do with their harvest of zucchini plants.

There are dozens of hot pepper types you can grow, purchase and use to make your cooking sizzle. Each variety is either slightly or greatly different in flavor from the next and has its own degree of heat. That “kick” comes from a chemical called capsaicin that is unique to the pepper family. In fact, it is so powerful you would notice a single drop placed in 100,000 drops of water.

While most are used for stimulation, they add beautiful color to recipes and nutritionally are loaded with vitamin A. Amounts of vitamin C in peppers will increase as the season advances, but few are interested in them from a nutrient standpoint. They are used for their internal fire power. Luckily for heat lovers, fresh peppers will be in abundance from now until we experience our first frost, which brings the season to a dead stop.

When shopping, look for fresh peppers that are firm and brightly colored with a thick-feeling flesh. The shoulders of the pod (the area around the stem) should be smooth and show no bruising or shriveling.

Refrigeration is a must if you want to use them fresh. I place my harvest in unclosed plastic bags and add a tablespoon of water. This keeps them hydrated and extends their shelf life. Then into the vegetable crisper drawer they go until I’m ready to use them. I always have a string of my hottest ones drying to use later. Keep them in a dark area to preserve the color, then grind or use the pods whole in recipes.